因高山氣候冷涼，早晚雲霧籠罩，平均日照短，導致茶樹芽葉中所含苦澀成分降低，進而提高了對高山茶甘味有貢獻的成分。由 於日夜溫差大及長年午後雲霧遮蔽的緣故，使得高山茶樹的生長趨於緩慢，讓茶葉具有芽葉柔軟，葉肉厚實，果膠質含量高等優點。因此高山茶具有色澤翠綠鮮活， 滋味甘醇，滑軟，厚重帶活性，香氣淡雅，水色蜜綠顯黃及耐沖泡等特色。
茶 湯 色：水色金黃偏綠，耐沖泡，香氣淡雅
海拔1000~1500 公尺終年處於濃霧環繞中，氣候涼冷，所產之茶葉吸取日、月、露之精華，因此其香味獨到特殊，香氣四溢入口 甘香，手採擇軟嫩茶菁，獨特方法焙製而成，外觀翠綠色半球型，茶葉色澤翠綠、葉片肥厚柔嫩，「阿里山烏龍茶」沖泡出的茶湯色金黃偏綠，香氣高雅細緻，入口 甜潤、清甜、滋味濃厚，是不可多得茶中極品。純正台灣阿里山茶，以人工採摘方式且篩選嚴格純手工(一芯二葉)，再經過人工反覆揉捏，精心烘焙忠於原味而製 成，茶色呈現翠綠鮮活、香氣極雅、滋味特甘。茶韻味濃厚，滋味獨特，茶湯甘甜順口，入口迴香繞舌不退，具耐沖泡之特質，含豐富之烏龍多元酚及茶葉中特有之 茶胺酸,無農藥殘留.
上午十點到下午五點（二五採最好，俗稱二五茶）。下雨、水珠在葉上都不好。 適當控制茶菁入場量，茶菁入場後應立即攤開散熱，尤其載運路程遠及氣溫高時， 以免鮮葉因悶熱紅變成[死葉] 。
(化學及物理變化)繼續發酵作用以及攪拌(搖青)茶菁經日光萎凋或熱風萎凋後即移入室內萎凋架子上，靜置1~2小時葉緣因水份蒸散而呈萎凋起手微波行第一 次攪拌，攪拌又稱為〔浪菁〕 以雙手掌合執茶葉，用微力將茶菁翻動，使茶菁發生相碰摩擦引起葉緣細胞破損，使空氣易於進入葉肉細胞促進發酵 做用，同時藉著翻動使茶葉走水平均，第一，二次浪菁時動作宜輕時間宜短，切忌用力過重致茶葉受傷走水不良，而呈包水現象。
發酵不正常致葉面呈黑褐色，外觀不豔麗，茶湯不明亮． 茶葉走水正常則葉緣逐漸呈紅褐色即所謂〔鑲金邊〕，且心牙呈 銀白色．浪菁次數約3~5次，視茶菁含水份及當時的溫濕度而定，隨著浪菁的次數增加浪菁的動作也逐漸加重，茶菁厚度亦逐漸增厚， 最後一次浪菁時使用浪菁機攪拌，攪拌後以厚度約7~15公分靜置發酵，發酵時間依室溫而定約2~4小時等待殺菁。
Because the cold climate of high mountain and covered with fog at morning and night, and the average sunshine is short, so that condition reduce the bitter ingredient of the tea bud leaf and then enhanced the sweetness ingredient. For day and night temperature difference big and roof in fog and cloud over the years that cause the mountain tea trees grow slowly, under this state, the tea bud is soft and the leaf is thick and rich in pectin. Therefore, the high mountain tea has many good characteristics: bright green luster, sweet, slides softly, elegant fragrance, and the tea water is honey green and yellow.
High mountain tea includes massive healthy ingredients, so often drinking could keep body healthy. The best time to drink tea is after an hour of dining, the water temperature of making tea is between 80℃ to 90℃, and it's better to drink it during 30 to 60 minutes, or the tea's nutrition ingredients will be oxidized.
Recent years, with the changing of costume market and more and more people drinking tea, the demands of tea is big. In order to improve the output of tea, the agricultural chemicals, the chemical fertilizer and the weed killer were massive used, and caused the soil acidificated serious, polluted the source of plain water and also became the hide murderer of human health. While the high mountain tea that produce by Shanzhilin is organic tea which is free of chemical fertilizer and weed killer, so you could drink it safely.
Produce Area: Jiayi Ali San tea-growing zone
Altitude Level: 1000~1500 meter
Climate Types: Cold cool, covered with fog at morning and night, average sunshine time is short
Tea Water Color: golden yellow and a little partial to green, bears swells, the fragrance is elegant.
Taste: Sweet, slides softly
Shape: Bright green Luster, a core with two leaves
Ali San Oolong
The altitude level of Ali San is 1000 to 1500 meters and embraced with dense fog all years around, the climate is cold and cool, and the tea tree absorb the good element from the sun, the moon and the dew, so the tea has a special flavor. The tea core is hand picked at right time, baking with special method, the color is emerald and the shape is like a half-ball. When making Ali San Oolong, the water is golden yellow and a little partial to green, the taste of it is bright sweet and smell aroma, it is the nonesuch of tea. Authentic Taiwan Ali San Oolong is hand picked, and the processing of picking out and kneading all with hands, then baking carefully to keep the original flavor of it. The tea's color is emerald, smell fragrance and taste bright sweet. Ali San Oolong is rich in Oolong tea Polyphenols and theanine, also it is free of pesticide.
How distinguishes the tea:
The various shapes and quality difference of different seasons tea is mainly caused by the temperature, the rainfall, the sunshine time and so on the different climatic conditions, and with the different growing geographical environment, each season tea will show different characteristics.
Spring tea: Because the spring temperature is moderate and the rainfall is abundant, in addition the tea tree rehabilitating after the autumn and winter, so the spring tea bud leaf is thick and soft, the luster is Paris green, incites tasty crisp, the fragrance is strong. All of our previous dynasties literatures have the recordation: "spring tea is the best".
Summer tea: Because the weather is burning hot, the tea buds grow rapid, so the taste is not fresh and the smell is not delicious as spring tea, and has a bitter flavor. But Summer tea is good rich in theine and caffeine, it is suitable for making black tea and pekoe Oolong tea that have strong flavor and color luster tea.
Fall tea: The quality of fall tea lies between the spring tea and the summer tea, the tea buds is little slow in materials after the spring and summer growth and picked, so the taste is gentler.
Winter tea: The water color and the fragrance of winter tea is lighter compare with the spring tea, but it good for making delicate fragrance Oolong tea and bag tea, is exquisite fragrance and litter bitter.
Dry (primary taste tea): using the low temperature to holds the tea original fragrance
Bakes with light fire (to live tea): This kind of tea has the delicate fragrance flavor
Bakes with medium fire (medium tea): Although does not have the delicate fragrance flavor, but has the unique throat rhyme, the tea soup color is shallowly brown.
Bakes the tea with the fire again (ripe tea): The tea soup color presents the deep brown, the temperate is gentle, it suits for the people who are sensitive for drinking tea.
Fir Creek Oolong
Fir Creek high mountain tea is located at the virgin forest area where the altitude level is 1800 meters; the day and night temperature difference of this area is big and embraced with dense fog all years around. The tea soup water color is honey green and clarity, the fragrance delicate and resembles the flower fragrance, so receive much praise from drinkers.
Chooses the bud:
In general, the tea bud is one core and two leaves, the bud leaf is soft , and the tree leaves are thick and is good for kneading.
The best time is between 10am to 5pm.
Picks the tea buds:
The best time is between 10am to 5pm. When raining, it is not good to pick the buds with water drops leave on it. The space of putting tea bud should be control well, the buds must be lay open when in transport processing in hot day, or the green leaves will get bad.
The goal is to reduce the water of tea buds, and the fading sunshine time and the times of stirring is decid In room fading: The goal causes the tea cyanine to inherit the fermentation which the sunlight fading initiates to continue to carry on, but because in the room fading at the same time also carries on so-called swings the cyanine the movement, in the room the fading with swings the cyanine the time and the number of times also the tea plants differently.
ed by the different tea.
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